Express Simit 100 g (Raw Frozen)
The tightest hour in a bakery is the first of the morning. The product is expected to be ready when the shutters go up, yet leavened doughs need resting time; that requirement forces a business to start hours before opening and pushes up labour cost.
That is the problem the express format solves. The product goes from frozen straight into the oven with no separate resting stage, and the first simits reach the counter shortly after opening. When demand rises later in the day a new batch can be produced just as quickly — which means the counter never stands empty at midday or in the afternoon.
Shelf life and storage conditions
- Shelf Life
- 240 days
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- It goes from frozen straight into the oven with no separate resting stage.
- The first pieces reach the counter shortly after opening, removing the need to start early.
- When demand rises during the day a new batch is produced just as fast.
- 96 pieces per case; orders are placed in those multiples.
Where To Use It
- Bakery and simit counters
- Café and snack bar morning service
- Hotel breakfast buffets
- School and institutional canteens
- Petrol stations and roadside outlets
- Catering and meeting service
Wholesale Ordering & Storage
Morning sales concentrate into a short window; products with a short preparation time keep the counter stocked through it and prevent lost sales. Store at -18 °C. Once thawed, do not refreeze. Shelf life: 240 days.
Frequently Asked Questions
Does it need resting?
No. The product goes from frozen straight into the oven, which removes the resting time leavened doughs require.
Can a new batch be made during the day?
Yes. With a short preparation time a second batch goes into the oven as soon as demand rises.
How many pieces per case?
96 pieces. Orders are placed in those multiples.
Similar Products
You May Also Like
Walnut is among the highest-oil nuts, which makes it both flavourful and fragile. Oil deteriorates over time through contact with air; a stale walnut leaves a sharp, bitter taste that baking cannot c…
Su böreği takes its name from its production method. Where other boreks use the pastry directly, here every sheet is first boiled, plunged into cold water and drained before being laid into the tray.…
Pistachio Baklava (First Class, Baked Frozen)
Most of the cost in baklava comes from the filling; pastry and syrup are relatively cheap. That is why the pastry is not the only thing that changes as the grade rises — the proportion of filling wit…
Part-baking is an industrial answer to a specific problem in bread making: the internal structure of the dough is built at the factory while the crust is left to the point of sale. The product leaves…